Shred the kale, discarding any thick stems. In a large bowl, whisk together the vinegar, olive oil, honey and mustard to a smooth dressing. Season with a little salt and pepper then add the kale. Use your clean hands to rub or massage the dressing into the kale – this not only tenderises the leaves but ensures they all get a delicious glossy coating.
Grill the bacon until crispy. Drain on kitchen paper. When cool enough to handle, break into pieces.
Divide the kale between 2 shallow bowls, toss in the Parmesan cheese and scatter the bacon on top.
Poach the eggs in gently bubbling water for 3-4 minutes or until lightly set. Drain thoroughly before topping onto the bacon. Garnish with snipped chives and a little more black pepper. Serve immediately.
Cook's tip: The dressed salad keeps well and even improves in flavour overnight. Tightly cling film and refrigerate any left-overs to add to a stir-fry or pack into a pitta bread with ham and tomatoes for the lunch box.
*All information included in this recipe has been provided by Produce World.